Golden. Buttery. Pillow-soft. Bakes like a dream.
Why Everyone’s Obsessed
One look at these shiny, golden-topped rolls — and you know they’re not your average dinner roll.
They’re soft like cotton, rich with milk and butter, and pull apart in that irresistible stretchy way you only get from bakery-level brioche.
Perfect for:
✅ Holiday dinners
✅ Breakfast with jam
✅ Sliders and sandwiches
✅ Freezer-friendly meal prep
✅ Anyone who loves soft, rich bread with a touch of sweetness
What Makes Brioche Different?
Brioche is like the lovechild of bread and pastry. It’s enriched with:
- Butter
- Eggs
- Milk
This makes it softer, richer, and more luxurious than your average roll.
The texture? Cloud-soft inside with a beautiful golden crust.
Ingredients (Yields 12 Rolls)
Base Dough
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1 cup (240 ml) | Lukewarm, ~100°F |
| Active dry yeast | 2¼ tsp (7g) | Or instant yeast |
| Granulated sugar | ⅓ cup (70g) | Can sub monk fruit or coconut sugar |
| All-purpose flour | 4 cups (500g) | Or bread flour for more chew |
| Eggs | 2 large | Room temp |
| Unsalted butter | 6 tbsp (85g) | Softened |
| Salt | 1 tsp | Balances the sweetness |
Optional Toppings
- Egg wash (1 egg + 1 tbsp milk)
- Sesame seeds or poppy seeds
- Butter glaze after baking for shine
Step-by-Step Instructions
1️⃣ Activate the Yeast
- In a large mixing bowl or stand mixer, combine warm milk and sugar.
- Sprinkle in yeast and let sit for 10 minutes until foamy.
If it doesn’t foam, your yeast may be expired or the milk was too hot.
2️⃣ Mix the Dough
- Add eggs, flour, and salt to the bowl.
- Mix using a spoon or dough hook until a shaggy dough forms.
- Begin adding softened butter one tablespoon at a time.
- Knead for 10–15 minutes (or 8–10 with stand mixer) until dough is smooth, elastic, and slightly tacky.
This dough is enriched, so it takes longer to develop gluten — be patient.
3️⃣ First Rise (Bulk Fermentation)
- Shape into a ball and place in a lightly greased bowl.
- Cover with plastic wrap or a towel.
- Let rise in a warm spot for 1.5–2 hours, or until doubled.
Overnight Option: Let dough rise in the fridge overnight for even better flavor and handling.
4️⃣ Shape the Rolls
- Punch down dough gently.
- Divide into 12 equal pieces (about 70g each).
- Roll each into a smooth ball by tucking edges underneath and pinching.
Pro tip: Place balls in a 9×13″ greased baking dish for pull-apart style OR space them out on a baking sheet for individual rolls.
5️⃣ Second Rise
- Cover with plastic wrap or a damp towel.
- Let rise again for 45–60 minutes, or until puffy and touching.
6️⃣ Egg Wash & Bake
- Preheat oven to 350°F (175°C).
- Gently brush each roll with egg wash (for that signature glossy top).
- Optional: sprinkle with sesame or leave plain.
Bake for 20–25 minutes until golden brown and internal temp reaches ~190°F.
7️⃣ Cool & Glaze
- Cool slightly in pan.
- Optional: brush tops with melted butter for soft, shiny finish.
- Serve warm. Or tear straight from the tray while everyone stands around the oven. (You’ve been warned.)
Storage & Make-Ahead Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room temp | 3–4 days | Store in airtight bag or wrap |
| Fridge | Up to 1 week | Reheat for best softness |
| Freezer | 2–3 months | Freeze individually, reheat at 300°F for 10 min |
High-Protein Version
Want soft bread that fits your macros?
Swap:
- 1 cup flour with 1 scoop unflavored or vanilla whey protein + ¾ cup almond flour
- Add 1 extra egg white for structure
- Use monk fruit sweetener instead of sugar
Protein version = ~10g per roll (depending on scoop size)
Variations & Add-ins
| Flavor Twist | Add This |
|---|---|
| Garlic butter rolls | Brush garlic herb butter before baking |
| Sweet rolls | Add raisins + cinnamon inside dough |
| Cheese-stuffed | Place cheese cube in center of each roll |
| Keto-inspired | Use almond flour + coconut flour base |
| Whole wheat | Sub 1 cup AP flour for WW flour |